A Recipe you might enjoy having . . .

Hello friends!

This time of the year fresh veggies are abundant and I was lucky enough to have a good friend share some of her bounty with me.  Yesterday my husband took half of a zucchini and made this DELICIOUS cake and the remainder of the zucchini will be grilled as our veggie portion of dinner tonight.

 

 I thought you might enjoy having the recipe he used. Here ya go . . .

 

Chocolate Zucchini Cake

 Temperature:  350 degrees

Baking Time:  55 – 60 minutes

 

Ingredients:

 2 ½ cups unsifted flour

½ cup cocoa

2 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon salt

¾ cup soft butter

2 cups sugar

3 eggs

2 teaspoons vanilla

2 teaspoons grated orange peel

2 cups coarsely shredded zucchini

1 cup coarsely chopped nuts

½ cup milk

Have all ingredients at room temperature.  Preheat oven to 350 degrees.  Butter & flour a 10” tube or Bundt pan.

Thoroughly combine flour, cocoa, baking powder, baking soda, cinnamon and salt; set aside.  With an electric mixer, beat butter and sugar until smooth (about 4 or 5 minute).  Add eggs, one at a time, beating after each addition.  With a spoon, stir in vanilla, orange peel, zucchini and nuts.  Alternately stir dry ingredients and milk into zucchini mixture.  Pour into prepared pan.

Bake 55 – 60 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes; turn out onto wire rack and cool completely.  Dust top with confectioners’ sugar, or cover with dark chocolate glaze.

 

For Glaze: 

Combine 8 ounces semisweet chocolate and ½ cup water in the top of a double boiler over simmering water.  Stir until smooth, shiny and well blended.  Remove from heat.  Stir in 1 teaspoon vanilla, cool to room temperature and then chill in refrigerator until sufficiently thick to apply with a spatula.

 

ENJOY!!!